Sweet and Sour Chicken

Sweet and Sour Chicken is made of bite sized pieces of chicken that are coated and cooked until crisp, then tossed in a tangy sauce made from things like vinegar, sugar, ketchup and pineapple juice with colourful veggies like bell peppers and onion. It’s a version of a classic dish you see in Chinese American and takeaway menus.

To make the sauce mix vinegar with sugar, ketchup and a bit of soy sauce then simmer it until it thickens a little. Adding pineapple juice gives it that balanced sweet and sour taste most people love. You can adjust the tang or sweetness to suit your own taste.

Absolutely you can bake or air fry the coated chicken pieces instead of deep frying then toss them in the sauce once they are crispy. It still gives good texture and is a bit lighter if you prefer.

Bell peppers and onions are the most common because they add crunch and colour while pineapple chunks are often added for sweetness and extra flavour - fresh or canned both work well.

Because the sauce is a balance of sugar and vinegar, too much of either can push it one way or the other. Be sure to taste as you go and add a bit more vinegar or pineapple juice if it’s too sweet or sugar if it’s too sharp.

Make sure not to overcrowd the pan when coating and cooking the chicken and fry or air fry it in batches so each piece gets hot and crispy before adding the sauce. A light coating of cornflour or cornstarch also helps the outside stay crisp once mixed with sauce.

You can make the sauce earlier and keep the chicken prepped in the fridge but it tastes best when cooked and combined right before serving so it stays fresh and crispy. If you must reheat leftovers, warming gently and reheating separately from rice keeps the best texture.

Great question! They’re similar battered chicken dishes but Sweet and Sour Chicken has a tangier vinegar-based sauce with pineapple and bell peppers, while Orange Chicken is sweeter with a citrusy orange flavour and often a slightly thicker glaze.